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Since red cabbage has a tendency to turn a blueish color when cooked, adding acid (in this case, apple cider vinegar) helps retain its redness. Ingredients 2 tbsp butter or coconut oil
These German recipes come from our community's own Omas and include classics like red cabbage, potato salad, sauerbraten, dumplings, cookies, and cakes. Hot German Potato Salad Casserole SRhodes
Accompanied by a side salad, dumplings and red cabbage or less commonly sauerkraut. Stadtwurst: Snack A type of sausage consisting of pork in a casing that may be white or red. Stadtwurst is a regional variety in Franconia and Upper Palatinate (Oberpfalz) and usually unknown and not available in other parts of Germany. Hochzeitssuppe: Soup
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Bavarian cuisine is a style of cooking from Bavaria, Germany. Bavarian cuisine includes many meat [1] and Knödel dishes, and often uses flour. Due to its rural conditions and Alpine climate, primarily crops such as wheat, barley, potatoes, beets, carrots, onion and cabbage do well in Bavaria, being a staple in the German diet. [2]
Cabbage heads generally range from 0.5 to 4 kilograms (1 to 9 lb), and can be green, purple and white. Smooth-leafed firm-headed green cabbages are the most common, with smooth-leafed red and crinkle-leafed savoy cabbages of both colors seen more rarely.
Add the sliced red cabbage, cover and cook, stirring occasionally, until the cabbage is tender, about 20 minutes. 2. Meanwhile, in a large pot of boiling salted water, cook the linguine until it is al dente. Drain the pasta well, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. 3. Scrape the cabbage over the pasta.
"Triple B (a.k.a. Bacon Boot Bomb)" – bone-in pork shoulder rubbed with house-secret spices (paprika, black pepper, salt and dried oregano), smoked for 10 hours, pulled and layered on top of a lattice of bacon and ground spicy pork and brisket hash (made with smoked beef brisket, green & red bell peppers, white onions, and tomatoes), and ...